Banana Crunch Cake

INGREDIENTS:

5 tb Butter or margarine
1 pk (7.5-oz) coconut pecan
-frosting mix -or-
1 pk (8.25-oz) coconut almond
-frosting mix
1 c Regular rolled oats
1 c Sour cream
4 Eggs
2 lg Bananas; mashed
1 pk (17-oz) yellow cake mix
3 tb Flour

Preheat oven to 350. Grease & flour 10-inch tube pan. Melt butter in saucepan; stir in frosting mix & oats until crumbly; set aside. Blend sour cream, eggs & bananas in large bowl until smooth. Blend in cake mix with 3 Tbs flour added; beat 2 minutes at medium speed on regular electric mixer. Pour 1/3 of batter (2 cups) into prepared pan. Sprinkle with 1/3 crumb mixture (1 cup). Repeat twice with batter & crumbs, ending with crumb mixture. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down on cake rack, then turn cake over so that crumb mixture is on top.

MRS DON HENDERSON